Malt fish flesh paste

A technology of malt fish and meat paste, applied in the fields of application, food preparation, food science, etc., can solve the problems of no supplementary effect, single nutrition of instant meat food, etc., and achieve the effect of unique flavor

Inactive Publication Date: 2014-01-08
HEFEI FULAIDUO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are few types of ready-to-eat meat products on the market, mainly fresh meat. However, with the improvement of people's living standards, a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] A kind of malt fish meat sauce, is made up of following raw material by weight: chili sauce 130 Kg, tomato sauce 60 Kg, hairtail 100 Kg, coconut milk 50 Kg, white fungus 20 Kg, peanut 40 Kg, malt 20 Kg, orange 20 Kg, hawthorn 20 Kg, ebony plum 7 Kg, clove grass 7 Kg, honeysuckle 9 Kg, pomegranate leaf 4 Kg, peanut shell 5 Kg, milk 80 Kg, ginger powder 10 Kg, red wine 20 Kg, edible salt 20 Kg, white sugar 20 Kg, Appropriate amount of water.

[0013] A preparation method of malt fish meat paste, comprising the following steps:

[0014] (1) Wash the octopus, take its meat, put it into a pot, add milk, minced ginger, and red wine, heat and boil for 1-2 hours, after cooling, filter the liquid, and take the remainder, namely fish meat and minced ginger spare;

[0015] (2) Wash the white fungus, peanuts and malt rice, heat and simmer with coconut milk for 1 hour, then remove the white fungus, peanuts and malt rice for later use;

[0016] (3) Wash the oranges and hawthorn, t...

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PUM

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Abstract

The invention provides a malt fish flesh paste, comprising the following raw materials by weight: 130 to 150 parts of chilli sauce, 60 to 80 parts of tomato sauce, 100 to 120 parts of hairtail, 50 to 60 parts of coconut milk, 20 to 30 parts of tremella, 40 to 50 parts of peanut, 20 to 30 parts of malt, 20 to 30 parts of orange, 20 to 30 parts of hawthorn fruit, 7 to 9 parts of dark plum, 7 to 8 parts of Zornia gibbosa, 9 to 10 parts of honeysuckle flower, 4 to 5 parts of pomegranate leaf, 5 to 6 parts of peanut hull, 80 to 100 parts of milk, 10 to 20 parts of minced ginger, 20 to 30 parts of red wine, 20 to 30 parts of salt, 20 to 30 parts of white sugar and a proper amount of water. According to the invention, the malt fish flesh paste has unique taste; a breakthrough is made to procedures of a traditional preparation process, fish flesh is steamed at first and then processed to form powder, the powder is mixed with other materials to prepare local flavor fish flesh paste, so the malt fish flesh paste is more delicious; in particular, effective components of both edible and medicinal traditional Chinese medicinal materials like malt, ginger and dark plum capable of strengthening the stomach are added, so the malt fish flesh paste is especially applicable to people with stomach discomfort and dyspepsia.

Description

technical field [0001] The invention mainly relates to the technical field of food and its preparation method, in particular to a malt fish paste and its preparation method. Background technique [0002] There are few types of ready-to-eat meat products on the market, mainly fresh meat. However, with the improvement of people's living standards, a single meat product on the market cannot meet people's living needs. The nutrition of the food is also single, and it does not reflect its auxiliary effect. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a malt fish paste and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: a malt fish meat sauce, which is composed of the following raw materials in parts by weight: chili sauce 130-150, tomato sauce 60-80, hairtail 100-120, coconut milk 50-60, white fungus 20-30 , peanut 40-50, malt ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/326A23L1/29A23L27/60A23L17/10A23L33/00
CPCA23L33/105A23L7/20A23L17/10A23L27/60A23V2002/00
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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